In a large skillet over a medium-high heat, sauté the chillies and garlic in a small amount of oil. Drain the tomatoes, reserving cup of liquid. Break up tomatoes and add to skillet. Add the onion, 1 tsp salt, oregano, and reserved liquid. Simmer, uncovered, until thickened (about 30 minutes). Remove from the heat, transfer to a bowl and set aside. In a large bowl, combine the chicken, sour cream, cheese, and remaining 1 tsp salt. In the same skillet over a medium-high heat, heat cup oil. Dip the tortillas in the oil until they become limp and drain well on paper towels. Fill the tortillas with the chicken mixture; roll up and arrange side by side, seam side down, in a 9x13x2-inch baking dish. Pour the tomato mixture over the enchiladas. Bake at 350°F/170-180°C for 20 minutes or until heated thoroughly.

In a bowl, combine the flour, salt, and baking soda. In a large bowl, beat together the shortening, sugars, and vanilla with an electric mixer on medium speed until creamy. Add the eggs and beat until light and fluffy. Gradually beat in the flour mixture and rolled oats. Stir in the chocolate chips. Drop the dough by rounded teaspoonfuls on to baking sheets. Bake for 8-10 minutes or until golden brown. Cool on wire racks.

Arrange half of the bread cubes along the bottom of a buttered two-quart baking dish. Top with raisins and butter pats. Place the remaining bread cubes on top and set aside. In a large bowl, whisk together the eggs, egg yolks, sugar, cinnamon and nutmeg until well blended. In a medium saucepan, bring the cream and milk to a simmer. Add the hot cream mixture very slowly to the egg mixture, so that it will not curdle. Pour over the bread cubes and let stand for 20 minutes in order to saturate the bread. Place the baking dish into a roasting pan; add enough water to the roasting pan to come halfway up the sides of the baking dish. Bake for 35-40 minutes or until custard sets. Serve with maple syrup.

Remove the neck, gizzard, and liver from the turkey cavity and set aside. Coat the turkey with the mayonnaise and Dijon. In a bowl, combine the pepper and the next 10 ingredients. Coat the turkey with the spice mixture. Press the bay leaves on to the turkey. Combine the bell peppers, onion, celery, and garlic in a bowl. Cover the turkey with half the vegetable mixture. Fill the cavity with the remaining vegetables, apple, lemon, and water. Place the turkey in a large roasting pan and cover with two layers of aluminum foil then cover with the lid. Bake at 350°F/170-180°C for three hours. Remove and discard the bay leaves before serving. Place the neck, gizzard, and liver in 8 cups water and bring to a boil; cook until tender. Drain and reserve the stock for the dressing and gravy.

In a large bowl, combine the sugar, eggs, and egg whites. Stir in the honey. In a bowl, add the baking powder to the water and mix well. Add to the sugar mixture, stirring to combine. In a large bowl, sift together the flour, cinnamon, allspice, cloves, and salt. Add to the sugar mixture and mix well. Fold in the raisins, dates, and walnuts. Pour into a prepared 8×12-inch baking pan. Bake for 30-40 minutes or until the cake tester inserted in the centre comes out nearly dry. Cut into squares while warm.

In a mortar, pound the anchovies and garlic to a paste with a pestle, or very finely chop. Heat the oil and butter in a large saucepan over a medium heat. Add the anchovy paste and sauté for 1-2 minutes. Add the tomatoes, olives, and capers; cook for 15 minutes. Toss with the penne, coating well. Sprinkle with parsley.

Bono’s black velvet

1 part champagne1 part Guinness stout

Half-fill a champagne flute with Guinness. Top with champagne and stir. The whole is not greater than the sum of the parts but the hangover is.